Directions:
- In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
- Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers. Yield: 15 tartlets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.34 Kcal (307 kJ) | ||
| Calories from fat | 35.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 6% | |
|---|---|---|---|
| Cholesterol | 40.87mg | 14% | |
| Sodium | 13.36mg | 1% | |
| Potassium | 22.23mg | 0% | |
| Total Carbs | 8.78g | 3% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 236.54 Kcal (990 kJ) | ||
| Calories from fat | 115.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 6% | |
|---|---|---|---|
| Cholesterol | 131.81mg | 14% | |
| Sodium | 43.08mg | 1% | |
| Potassium | 71.69mg | 0% | |
| Total Carbs | 28.31g | 3% | |
| Sugars | 26.23g | 33% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 3.86g | 2% | |
| Vitamin C | 11.9mg | 6% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 1% | |
| Calcium | 22.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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